The Easiest 2-Ingredient Chinese Tofu Pudding 豆腐花

Tofu pudding or 豆腐花 in Chinese is Carmen's favorite childhood dessert. It's pushed around by the dim sum ladies at yum cha and it's scooped fresh from a bamboo bucket. It is silken smooth, melts in your mouth with a hint of gingery sweetness. I would argue this is probably one of the healthiest desserts: you can adjust your own sugar, and it's made of soy beans! We found a way to make this delicious Cantonese dessert at home with only two ingredients: soy milk and gelatin.
Recipe:
500 ml soy milk, unsweetened or sweetened your choice
1 tbsp gelatine
Ginger syrup
1 cup water
3 slices smashed ginger
2 tbsp rock sugar
Method:
Heat soy milk to 70C or 167F - don’t worry if it’s not super precise. It’s good enough when little bubbles start forming on the side.
Mix in the gelatine and stir until everything is melted.
Pour the mixture through a sieve and into a bowl.
Chill for at least 4 hours.
Ginger syrup
Put the water, ginger, and rock sugar in a pot and boil until the sugar is melted.
Set aside to cool.
When the tofu pudding has solidified, you can eat it as is or gently scoop out thin layers of tofu in a smaller bowl.
Add your desired amount of ginger syrup.
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#chinesedessert #dessert #tofu

[@5877user]

I just made it this morning and now enjoying it in the afternoon. My husband loves it. Thank you for making it super easy!! Great for summertime dessert.❤️❤️

[@welcitaempas2361]

Thank you for sharing your Recipe 🙏🏾🙏🏾♥️

[@lenang9332]

It is nice to have tu Fu pudding right after my dinner 🥣 I like them😊👍 Thanks!

[@samchoi4800]

Thanks...for the recipes... 👍

[@priyadharshika6370]

I really like this tofu recipe and my most favourite... Yummy 😋

[@clncaaquintero3595]

thanks for sharing the recipe

[@christinemaddy6164]

Nice....Yummy. Thanks for sharing😋

[@dandanc363]

That was so easy….thank you 😊

[@mandylee5610]

So nice! Will definitely try it !

[@KindofCooking]

Yes! It’s super easy. Give it a go!

[@FireWaterCooking]

nice and simple recipe! love it!

[@KindofCooking]

Thanks Darrin!

[@arniesumarni8819]

Look easy, but yummy😋

[@VTownGregory]

Thanks for this! I worked in Mountain View, CA, where a Chinese market carried this. Couldn't find it in San Francisco stores or in North Bay stores, even 99 Ranch. My favorite easy dessert is this tofu served with canned lichees. No need to make a syrup as you can use the syrup in the can. But ginger would make a nice difference.

[@foodislife1883]

I remember eating fresh tofu pudding in 8 ave it is so good one of my fav desserts even though I eat it like once a year lol

[@KindofCooking]

Brooklyn?

[@foodislife1883]

Kind of Cooking - Sous Vide, Recipes, and More yup

[@liawoods8817]

This texture similar to japanese milk pudding. Sounds yummy

[@habitatelneil]

Love it

[@tiddlypom2097]

I got some lovely tofu pudding from a tofu shop today. Authentic, no gelatine, so much better! And cruelty-free!

[@alyssaa.7234]

Kevin..you are correct about laying the saran wrap on the pudding to avoid the top layer from drying

[@robwebnoid5763]

I do use western-based soy milk, like Walmart-brand, & it has been ok to use. I now am going to try Trader Joes brand soy milk next. It is true as mentioned, you cannot reheat this in the microwave or else it turns back into liquid because this is gelatin-based. The same thing happens to jello. That is why I want to try GDL-based coagulant because that doesnt melt, but that is hard to find, even in the Asian grocery stores I go to, such as HMart & Fubonn, here in the US. But I will keep searching. For the ginger syrup, I do not have rock sugar, so I just use half white sugar & half brown sugar & it works well. But again, I want to find GDL next. I have read that gypsum-based Tofufa can sometimes be a health risk, depending on the person & how much tofufa they ingest, but I may try gypsum one of these days. I will also try other plant-based milk, such as oat or almond etc to also turn them into milk pudding. 07/04/24

[@judithgomez2815]

OMG!!! This is so simple and delicious. Thank you so much. I went to an Asian dessert restaurant and they have all kinds of warm “soup” warm desserts. Some like this one. Some with peanuts and bobas. Some with mochis and sweet beans. I wish I knew what these delicious dessert warm “soups” are called so that I can make some. Can you kindly help me out, please? Thank you. ❤

[@pmo873]

tong sui

[@michellew6703]

Yum!!

[@kyrachen9108]

YES

[@manelgamaeathige6857]

Tried many ways. Not came nicely. This is simple and easy. Thanks both.

[@sayachiem]

hi! do you know the ratio if it’s sheet gelatin instead of powder? (it can be in grams)

[@joevuzekaz2030]

While in Beijing I ate breakfast at this small restaurant ,they only serve this creamy tofu in a dark broth,amazingly delicious.love to know how to make the broth .

[@KindofCooking]

Was that version sweet or salty? It was served hot right?

[@jameswalton15]

@@KindofCooking hot and salty with deep fried bread dough. im also looking for that recipe

[@bautroi70]

my daughter loves it t

[@maggiechan33]

Hi Carmen + Kevin, Love this recipe ! Many thanx !!! Every time I go to Manhattan's Chinatown, I forget to buy Doufu Fa - not a problem anymore. It will be my "go to dessert" for the summer; don't like ginger, so I just use maple syrup.

[@Joxa514]

MAPLE SYRUP?!?! damn girl you crazy

[@maggiechan33]

@@Joxa514 Looks like you need to display your intolerance as a "food police".

[@maggiechan33]

@@Joxa514 For your extreme lack of info, in Lamma Island, Hong Kong, where Chow Yun Fat was born, they pour SYRUP onto their Doufu Fa. It doesn't get more Cantonese than that !!!

[@Joxa514]

@@maggiechan33 sorry Ive mistaken maple syrup for a Canadian product. Completely forgot how Cantonese it is 😂. I guess Chow Yun Fat poured Mapo syrup(sounds like maple with a heavy Chinese accent, kind of haha) on his then 😂. I'm just playing, to each their own. I'm sure it's nice with Maple Syrup, just imagine it kinda sweet without the ginger to balance it out with a bit of spiciness and bitterness.

[@maggiechan33]

@@Joxa514 Hello, if you think it would be "too sweet" with the maple syrup, you can always pour just a little. Again, you probably didn't know, but the ginger syrup is a recent fad; we Cantonese always ate Doufu Fa with just a sweet syrup. Just because there is a maple leaf on the Canadian Flag doesn't make maple syrup a "Canadian product"; it was used by Native Americans LONG before Europeans came to North America. The syrup is ubiquitous in the Northeastern US; ever heard of "Vermont Maple Syrup" ???

[@ellynzeng4604]

Is this the recipe that originated in the Hubei province? My husband is from Jingzhou and I was trying to find some dinner/dessert recipes from his area of China.

[@Justjaycee88]

Can you use the soy bean from yeo?

[@emilyboychyn7982]

I haven't had this since i was a kid and I feel crazy but I remember it being warm. Maybe not hot but warm. Maybe they sugar syrup they poured over was warm and thats what i'm remembering.

[@KindofCooking]

Yes. There’s is a hot version as well. Unfortunately, this hack only works for the hot version.

[@emilyboychyn7982]

@@KindofCooking Oh good i thought maybe i was going crazy. I mean i am; we've been stuck inside for a year. Might still try this its been a long time. Thanks!

[@alison4452]

How much gelatine is needed for 500ml soya milk

[@yeyo9404]

Can I use agar agar ?

[@CanadaOtter]

How much gelatin to soy milk?

[@Soul.Munchie]

yess i have to try this!! miss tofu pudding soo much. thank you for letting us know what to do without a thermometer, im one of those people who don't have it haha

[@KindofCooking]

You’re welcome!

[@bohemiangrl9526]

So anyone has try this? I'll try it tomorrow

[@katnavarro9697]

I used Silk organic unsweeet soy milk and it was just perfect too.

[@KindofCooking]

Nice! I’m curious with other milks too. May try with almond milk 🧐

[@Madfrogs123]

I've used the Costco brand of soy milk and had good luck as well

[@evawong1750]

I used western style soy milk. This recipe worked just great. Use unsweetened soy milk, topped with your favorite fresh fruits - taste great

[@minimoog1600]

I love tofu pudding

[@KindofCooking]

One of my favourites as well

[@cheftamasnoll3310]

Nice I was planning to do a tofu “cheescake” but I want to keep it vegan so can’t use gelatine. Lovely pudding guys. Nice video as always

[@KindofCooking]

Oh hmm... maybe cornstarch works. Gotta try.

[@Alice429800]

You could definitely try looking into agar-agar as a replacement! Agar-agar is made from seaweed but it'll give the tofu a little bit of a harder bite than gelatin. It's still a comparable option for vegans though! :) It also requires a little bit more preparation, it's usually dried in sheets so you'll have to prep that in some cold water before adding it into the tofu.

[@KindofCooking]

Great idea!

[@myownlilbubble]

I am curious though.....vegetable gelatin exist. So can that be used as a substitute for a vegan?

[@catherinetchen7043]

You can also use Gypsum powder instead of the agar agar

[@esther2256]

i rmbr eating this when i was younger from hong kong street vendors thank you for this :)

[@KindofCooking]

Childhood memories ☺️

[@emilylui2952]

Can I use tapioca starch pudding or do I have to use gelatin

[@KindofCooking]

Hmmm I don’t have an answer to that. I don’t think I’ve ever used that. I’ve used tapioca starch for sauce thickening, but not sure it would work here.

[@amitp7275]

Which is better gelatin or gypsum?

[@KindofCooking]

Hmm. well there's pros and cons to both. Gelatin is definitly an easier "hack" version for tofu fa - it's faster and you can be less precise with it, the drawback is that you can only have it as a cold version and the texture is a little bit different. With gypsym powder you can have it warm or cold version, but you need to be precise and you will need to steam it.

[@PandaSquad25]

More videos!

[@KindofCooking]

Yes! Make sure to click the notification bell so you get notified when we have a new vid!

[@randomizationme]

What kind of gelatin brand do u use

[@randomizationme]

Nvm!

[@jasminekoe8149]

Can I use Aga Aga Powder instead of gelatin pls answer me pls I beg u

[@KindofCooking]

Yes you can! Hehe. You probably can get away with less, and it may be slightly firmer. Hmm you probably can use much less.

[@5877user]

I found the soy milk brand sold in our Japanese market is fresher and more reliable than the Chinese brand soy milk. I bought the Chinese one with a expire date about 20 days away. But when I poured out, it was lumpy!!! Didn’t want to take a chance at getting sick so I poured it down the drain.

[@htkh]

How much gelatin do you use for 500ml of soy milk?

[@allesuye2551]

They used 1 Tablespoon

[@Daniel-dj7fh]

Has anyone tried western soy milk, because im pretty lazy to extract the milk from the soy beans

[@Daniel-dj7fh]

And what do you use instead of gelatine if you want warm toufufa?

[@KindofCooking]

It will work with western soy milk. It would probably give you a silkier tofufa with a less "beanie" taste.

[@KindofCooking]

To make the warm version you would use gypsum powder, and corn starch.

[@moreadventure3627]

Can you share what exact soy milk you used please. thnx

[@KindofCooking]

We actually use the fresh ones from the Chinese super market. They have more of a soy taste and less smooth.

[@KindofCooking]

@more adventure but you can do it with any.

[@tianxiangwang287]

can you have it savory ex: soy sauce or sesame oil maybe?

[@robwebnoid5763]

You can always try. Just experiment. Unsweetened soy is normally a neutral taste so you can also try savory as well.

[@Halcyon-kw8nj]

Cute couple

[@KindofCooking]

Thank you!

[@sunshiney13]

Hi! How much gelatin did you add?

[@robwebnoid5763]

Check the instructions on the gelatin. Use the same amount of soy milk as it does for water & go from there. Increase or decrease amounts for next time.

[@certainstrength]

The dimsum place I loved in LA used to serve warm tofu pudding and I'd eat far too much of it. They stopped serving it during covid and they haven't brought it back 😢 I think the warm one is set with gypsum or something like that. I'm going to have to try the cold one as a substitute

[@vanessaw17]

So can I make the soybean/gelatin mixture then leave it overnight in the fridge?

[@KindofCooking]

Yes. Definitely

[@vanessaw17]

@@KindofCooking omg quick reply haha, totally will make this now

[@catfish5272]

Gelatin?? How about lemon to curdle it??

[@KindofCooking]

Hehe it’s not supposed to curdle. It’s more like panna cotta in consistency.

[@Gumardee_coins_and_banknotes]

I remember eating that. Use to be my favourite till the vomiting and diarrhoea. Fun times.

[@KindofCooking]

That would definitely ruin it. I think soy goes off pretty fast. Have had a bunch of experiences like that.

[@iamsheep]

Was this filmed after a brawl?

[@KindofCooking]

Hahaha I don’t think so... does it look like it?

[@johnjoseph9929]

The Woman looks in a very unfriendly manner to the guy.

[@alphonsineaguillon7]

Question to certain overseas Chinese: why do you guys lose your language? This fella said: “My Chinese sucks..” hmmm. You are not proud of your own culture? Why so many overseas Chinese use English names? Please educate a westerner like me.

[@robwebnoid5763]

It depends on person to person, family to family etc. There is also that sense of wanting to fit it when you move to a different country, thus sometimes as generations go by, the original language, culture & customs get less & less over time. In addition, once you are relocated, the school system is your primary learning process, so stuff like culture & language of your parents & grandparents sometimes takes a back seat.

[@fred5784]

Reminds me of under-cooked egg whites.

[@KindofCooking]

LOL There is actually an egg white version if this. One my my favs. Don't worry it's already cooked through ;)

[@user-yi1bv4xn4w]

Not authentic. Awful.

[@almightydawnthegreat]

I don’t understand why things need to be authentic… I just wish this recipe was vegan

[@roosterq3209]

What’s up with that guys lips…. Looks like they was kissing before they made this video

[@talya16198]

Looks yummy. The girl is kinda annoying in this video

[@harukohashimoto4005]

I really like her! She’s so informative and her anecdotes are sweet too!! Makes me trust the recipe even more!

[@sallyhu5028]

talya16198 Actually, your meanness is extremely upsetting. There's just no cause to hurt someone's feelings with your unkindness. She's cute. They look like a great couple. Well matched.